CN102656262A - 富含精氨酸的酵母提取物及其制造方法 - Google Patents
富含精氨酸的酵母提取物及其制造方法 Download PDFInfo
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- CN102656262A CN102656262A CN201080057266XA CN201080057266A CN102656262A CN 102656262 A CN102656262 A CN 102656262A CN 201080057266X A CN201080057266X A CN 201080057266XA CN 201080057266 A CN201080057266 A CN 201080057266A CN 102656262 A CN102656262 A CN 102656262A
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- yeast extract
- yeast
- arginine
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
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- 238000007710 freezing Methods 0.000 description 1
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- 229940029982 garlic powder Drugs 0.000 description 1
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- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000012204 lemonade/lime carbonate Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
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- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
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- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
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- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical compound C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/10—Citrulline; Arginine; Ornithine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seeds, Soups, And Other Foods (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009-286187 | 2009-12-17 | ||
| JP2009286187 | 2009-12-17 | ||
| PCT/JP2010/070110 WO2011074359A1 (fr) | 2009-12-17 | 2010-11-11 | Extrait de levure riche en arginine et procédé de production associé |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102656262A true CN102656262A (zh) | 2012-09-05 |
Family
ID=44167124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201080057266XA Pending CN102656262A (zh) | 2009-12-17 | 2010-11-11 | 富含精氨酸的酵母提取物及其制造方法 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5875869B2 (fr) |
| CN (1) | CN102656262A (fr) |
| WO (1) | WO2011074359A1 (fr) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911298A (zh) * | 2012-12-31 | 2014-07-09 | 中粮营养健康研究院有限公司 | 培养基组合物和培养基及对菌株进行活菌计数的方法 |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6007426B2 (ja) * | 2012-02-20 | 2016-10-12 | 新潟県 | 清酒の製造方法 |
| JP6190107B2 (ja) * | 2012-11-22 | 2017-08-30 | 伊藤ハム株式会社 | 家畜の肝臓酵素分解物を含有する食肉加工食品及びその製造方法 |
| JP6333531B2 (ja) * | 2013-09-27 | 2018-05-30 | Ｍｃフードスペシャリティーズ株式会社 | 酵母エキス |
| WO2022085750A1 (fr) * | 2020-10-22 | 2022-04-28 | 味の素株式会社 | Procédé d'amélioration de la salinité des aliments |
| JP7508042B2 (ja) | 2020-11-13 | 2024-07-01 | 三協立山株式会社 | 門扉 |
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| JPH0420282A (ja) * | 1990-05-15 | 1992-01-23 | Tax Adm Agency | アルギナーゼ遺伝子欠損株選択培地とそれを利用した尿素非生産性酵母の育種及びそれを用いる酒類の製造法 |
| JPH0434058A (ja) * | 1990-05-30 | 1992-02-05 | Nippon Ester Co Ltd | 極細短繊維不織布の製造方法 |
| JPH09234058A (ja) * | 1996-03-04 | 1997-09-09 | Ajinomoto Co Inc | 新規酵母および該酵母を含有するパンの製造方法 |
| WO2006062181A1 (fr) * | 2004-12-08 | 2006-06-15 | Ajinomoto Co., Inc. | Procede pour donner du corps a des aliments ou boissons et nouvelle composition d’assaisonnement |
| CN101027389A (zh) * | 2004-09-28 | 2007-08-29 | 协和发酵工业株式会社 | L－精氨酸、l－鸟氨酸或l－瓜氨酸的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS60114198A (ja) * | 1983-11-24 | 1985-06-20 | Nippon Carbide Ind Co Ltd | アルギニン生産性微生物の培養方法 |
| JPH0659228B2 (ja) * | 1986-06-10 | 1994-08-10 | 協和醗酵工業株式会社 | アミノ酸の連続発酵生産方法 |
| JPH0771472B2 (ja) * | 1989-08-14 | 1995-08-02 | 国税庁長官 | 尿素非生産性実用醸造酵母 |
| JPH03183474A (ja) * | 1989-09-04 | 1991-08-09 | Kyowa Hakko Kogyo Co Ltd | アルギニン高含有酵母 |
| JP3036930B2 (ja) * | 1991-11-11 | 2000-04-24 | 協和醗酵工業株式会社 | 発酵法によるｌ−イソロイシンの製造法 |
| JP4278831B2 (ja) * | 1999-05-27 | 2009-06-17 | 天野エンザイム株式会社 | 酵素液とその製造方法、酵素剤、蛋白質分解酵素剤、蛋白質分解酵素生産菌 |
| JP4196603B2 (ja) * | 2001-07-25 | 2008-12-17 | 味の素株式会社 | Ｌ−アルギニンの製造法 |
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| JP4665537B2 (ja) * | 2004-01-30 | 2011-04-06 | 味の素株式会社 | Ｌ−アミノ酸生産菌及びｌ−アミノ酸の製造法 |
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-
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- 2010-11-11 CN CN201080057266XA patent/CN102656262A/zh active Pending
- 2010-11-11 JP JP2011546041A patent/JP5875869B2/ja active Active
- 2010-11-11 WO PCT/JP2010/070110 patent/WO2011074359A1/fr active Application Filing
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| JPH0420282A (ja) * | 1990-05-15 | 1992-01-23 | Tax Adm Agency | アルギナーゼ遺伝子欠損株選択培地とそれを利用した尿素非生産性酵母の育種及びそれを用いる酒類の製造法 |
| JPH0434058A (ja) * | 1990-05-30 | 1992-02-05 | Nippon Ester Co Ltd | 極細短繊維不織布の製造方法 |
| JPH09234058A (ja) * | 1996-03-04 | 1997-09-09 | Ajinomoto Co Inc | 新規酵母および該酵母を含有するパンの製造方法 |
| CN101027389A (zh) * | 2004-09-28 | 2007-08-29 | 协和发酵工业株式会社 | L－精氨酸、l－鸟氨酸或l－瓜氨酸的制备方法 |
| WO2006062181A1 (fr) * | 2004-12-08 | 2006-06-15 | Ajinomoto Co., Inc. | Procede pour donner du corps a des aliments ou boissons et nouvelle composition d’assaisonnement |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911298A (zh) * | 2012-12-31 | 2014-07-09 | 中粮营养健康研究院有限公司 | 培养基组合物和培养基及对菌株进行活菌计数的方法 |
| CN103911298B (zh) * | 2012-12-31 | 2016-08-10 | 中粮营养健康研究院有限公司 | 培养基组合物和培养基及对菌株进行活菌计数的方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2011074359A1 (ja) | 2013-04-25 |
| JP5875869B2 (ja) | 2016-03-02 |
| WO2011074359A1 (fr) | 2011-06-23 |
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